We’ve never met a dressing that works as hard as our Three-Minute Red Wine Vinaigrette. It’s perfect on green salads, obviously, but as a chicken marinade or tossed with pasta salad, it shines just as bright. Here it’s the punchy marinating liquid for just-grilled, still-warm red bell peppers, which contribute a vegetal sweetness and smoky char to the final dish. Torn mozzarella and fresh oregano add richness and herbaceous lift.
Feel free to swap in 1 clove of grated garlic for the garlic powder, and any sweetener for the maple (like honey, agave, or even a pinch of sugar).
Recipe information
Total Time
35 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Combine ¼ cup red wine vinegar, 1 Tbsp. Dijon mustard, 1 Tbsp. pure maple syrup, ¼ tsp. garlic powder, ½ cup extra-virgin olive oil, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a small glass jar or other container with a tight-fitting lid. Screw on lid or cover tightly and shake vinaigrette until emulsified.
Step 2
Prepare a grill for medium-high heat; oil grate. Place 4 large red bell peppers, ribs and seeds removed, cut into 2"–3"-thick wedges, in a large heatproof bowl, drizzle with a little oil, and season with kosher salt. Arrange on grate, cover, and grill until lightly charred and blistered in spots and slightly tender, about 3 minutes per side. Return to bowl (no need to peel). Drizzle in three quarters of vinaigrette; remove leaves from 2 or 3 oregano sprigs and add to bowl. Let bell peppers sit, stirring occasionally, at least 20 minutes.
Step 3
Using tongs, transfer bell peppers to a platter. Scatter 8 oz. fresh mozzarella, torn, around; drizzle remaining vinaigrette over and top with oregano sprigs as desired. Sprinkle with flaky sea salt and season with black pepper.
Step 4
Do Ahead: Bell peppers can be marinated 3 days ahead; cover and chill. Vinaigrette can be made 1 month ahead; chill. Bring to room temperature before using.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
All the Recipes From *Bon Appétit*’s Summer Issue
We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
